Kolo Mee - Char Siu Noodles Recipe

Get ready to embark on a delectable journey to Southeast Asia with Kolo Mee! This isn't just any noodle dish; it's a beloved hawker-stall and kopitiam (coffee shop) breakfast tradition, particularly cherished in Sarawak, Malaysia, and Brunei. Imagine starting your day with a vibrant bowl of springy, dry-tossed noodles, perfectly coated in a clear yet incredibly flavorful sauce, topped with succulent char siu Chinese BBQ pork and aromatic fried shallots.
Kolo Mee, also known as Mee Kolo, Mee Kolok, or simply 干捞面 (gan lao mian) meaning "dry-tossed noodles," stands apart from its saucier cousins. Its charm lies in its delicate balance: the satisfying chew of fresh egg noodles, the savory depth from minced pork and char siu barbecue sauce, the fragrant kiss of shallot oil, and the delightful crunch of crispy toppings. Unlike heavier noodle dishes, a good bowl of Kolo Mee boasts a clear, bright flavor that highlights each ingredient, making it a truly unforgettable experience for both beginners and seasoned foodies.

Ingredients

• For the Noodles & Sauce Base:
• 450g (1 lb) fresh egg noodles (look for thin, slightly curly varieties like "wonton noodles egg noodles" or "lo mein noodles egg noodles" for the best texture)
• 4 tablespoons shallot oil (homemade, see instructions below, or use good quality pork lard)
• 2 tablespoons light soy sauce (or regular soy sauce)
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper (or ground pepper)
• Optional: A tiny splash of dark soy sauce for a richer color, if desired (be careful not to overpower the clear flavor)
• For the Protein:
• 200g (7 oz) ground pork
• 200g (7 oz) char siu Chinese BBQ pork, store-bought or homemade, thinly sliced (see tips below for alternatives)
• For the Toppings & Aromatics:
• 1/2 cup crispy fried shallots or crispy fried garlic (homemade or fried shallots buy from Asian markets)
• 4-5 spring onions (scallions), green parts only, thinly sliced
• Optional: A handful of blanched green vegetables (e.g., gai lan, choy sum, bok choy)
• Optional: Fish balls or other seafood
• Optional: Chili oil or thinly sliced bird's eye chilies for a touch of heat

Directions

1. Prepare the Shallot Oil & Crispy Shallots (The Flavor Foundation)
   1. Thinly slice 3-4 large shallots.
   2. In a small saucepan, heat 1/2 cup of neutral oil (like vegetable or canola) over medium-low heat. Add the sliced shallots.
   3. Gently fry the shallots, stirring occasionally, until they turn golden brown and crispy. This can take 10-15 minutes. Be patient and don't let them burn!
   4. Carefully strain the shallots from the oil, reserving both the crispy shallots and the fragrant shallot oil. Set aside.
2. Cook the Proteins & Toppings
   1. In a wok or large skillet, heat 1 tablespoon of the prepared shallot oil over medium-high heat.
   2. Add the ground pork and stir-fry, breaking it up with a spatula, until cooked through and lightly browned. Season with a pinch of white pepper and a dash of light soy sauce. Set aside.
   3. If using, blanch any green vegetables or fish balls in boiling water for 1-2 minutes until tender-crisp. Drain and set aside.
   4. Slice your char siu Chinese BBQ pork into thin, bite-sized pieces.
3. Master the Noodles (The Key to Springiness)
   1. Bring a large pot of water to a rolling boil.
   2. Add the fresh egg noodles and cook for 1-2 minutes, or until nearly cooked but still slightly firm (al dente). Don't overcook them!
   3. Immediately drain the noodles and plunge them into a bowl of cold or ice water for about 30 seconds. This stops the cooking process and firms up the noodles.
   4. Quickly return the cold noodles to the boiling water for just 10-15 seconds to reheat them and give them their signature springy texture.
   5. Drain the noodles very well. Shake them vigorously in a colander to remove as much water as possible; excess water will dilute your sauce.
4. Assemble Your Flavorful Bowl
   1. While the noodles are still hot, immediately transfer them to a warm serving bowl.
   2. Add 2-3 tablespoons of the prepared shallot oil (adjust to your preference), 1 tablespoon of light soy sauce, 1/2 teaspoon sesame oil, and a generous pinch of white pepper.
   3. Toss everything thoroughly with chopsticks or tongs until the noodles are evenly coated and glistening. The oil and sauce should cling to the noodles beautifully.
   4. Arrange the cooked ground pork, sliced char siu, blanched vegetables, and fish balls (if using) on top of the noodles.
   5. Garnish generously with the crispy fried shallots (or garlic) and sliced spring onions. Add a drizzle of chili oil or a few bird's eye chilies if you like heat.
5. Final Seasoning Tweaks
   1. Taste your Kolo Mee. If needed, add a touch more light soy sauce for saltiness or white pepper for aroma. A tiny splash of vinegar can also add a bright note, but it's optional. Serve immediately and enjoy!